Baked Ricotta with Nettle And Ramp Chimichurri Recipe
Baked Ricotta with Nettle And Ramp Chimichurri
Serves 8
Warm baked ricotta topped with a unique homemade chimichurri of wild spring nettle leaves and ramps is a lovely spring appetizer.
Ingredients:
- 1 teaspoon extra virgin olive oil
- 12 ounces whole milk ricotta (1 basket)
- Nettle and Ramp Chimichurri
- Crackers or slices of crusty baguette
Directions:
- Preheat oven to 375°F.
- Drizzle oil into small, shallow baking dish or skillet. Invert ricotta into dish.
- Bake 18 to 25 minutes or until warm.
- Remove from oven. Spoon chimichurri over ricotta. Serve warm with crackers or baguette slices.
Nutrition:
Amount Per Serving (based on 8 servings)Calories: 230
Fat: 21 g
Saturated Fat: 5 g
Trans Fat: 0 g
Cholesterol: 15 mg
Sodium: 115 mg
Carbohydrates: 4 g
Fiber: 2 g
Sugar: 2 g
Added Sugars: 0 g
Protein: 6 g
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